Roasted Butternut Squash Grain Bowl with Hot Honey Dressing
This roasted butternut squash grain bowl is the perfect way to brighten up the dinner table. Sweet, caramelized squash pairs perfectly with chewy grains, protein-rich lentils, and a sweet-and-spicy honey dressing that keeps every bite interesting. Serve it as a full meal or as a colourful side salad that will steal the show at your next gathering.
Also Try: Butternut Squash Chili, Kale and Apple Salad, Roasted Root Vegetables
I created this recipe in celebration of National Honey Month (September) and a partnership with BeeMaid Honey. I’m always keen to promote 100% pure Canadian products and support the work of Canadian producers. Bee Maid Honey is owned by over 300 Canadian beekeepers from across the prairies. They take care of the honeybees, harvest their pure delicious honey and also own the company that has been a trusted supplier of 100% Canadian honey for over 70
years. When buying honey in a grocery store, it’s THE logo to look for.
To celebrate honey month, I paired a hot honey dressing with other fall favourites like butternut squash and hearty leafy greens. An easy and delicious way to enjoy honey in a nutritious, savoury dish.
Honey Tip🍯
If your honey has crystallized, don’t toss it! Crystallization is a natural process and a sign of pure honey. It’s totally safe to eat. To bring it back to liquid, simply place the jar in a bowl of warm water (not boiling) and stir gently. It will be smooth and pourable again in no time.
Recipe for Roasted Butternut Squash Grain Bowl
Roasted Butternut Squash Grain Bowl with Hot Honey Dressing
Ingredients
Hot Honey Dressing
- 4 Tbsp oil
- 3 Tbsp honey
- 2 Tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 2 tsp hot pepper flakes adjust to taste
- ¼ tsp salt
- 1/8 tsp black pepper
Grain Bowl
- 4 cups hearty leafy greens spinach, kale, arugula, romaine
- 1 cup cooked barley or other whole grains
- 1 cup cooked lentils
- 4 cups roasted cubed butternut squash
- 1 cup shredded red cabbage
- ½ cup dried sour cherries or cranberries
- ⅓ cup crumbled feta cheese
- ½ cup toasted pumpkin seeds
- 2 Tbsp chopped fresh parsley or cilantro
Instructions
- Prepare dressing by combining all ingredients in a jar and shaking to combine.
- To assemble grain bowl, arrange leafy greens on bottom of bowl.
- Mix barley and lentils together and stir in a little dressing to help them soak up extra flavour, then add to leafy greens.
- Arrange roasted butternut squash and all other ingredients on top, finishing with fresh herbs. Add dressing or serve on side for everyone to add their own.
- Enjoy as a main dish or a hearty side.
Notes
- Make Ahead: Roast the squash and cook the grains/lentils up to 2 days in advance. Store separately in the fridge or freeze for later.
- Roast Squash: Preheat oven to 375°F (190°C). Peel and cut squash into ¾” cubes and toss with 1½ Tbsp oil and ¼ tsp salt. Spread in single layer on rimmed baking sheet. Roast for 25–30 minutes, turning once, until tender and lightly caramelized. See How to Roast Squash
- Cook Barley: Rinse 1 cup of barley, then add it to a pot with 3 cups of water and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 25–30 minutes for pearl barley and 40-45 minutes for pot barley until tender but still chewy. Drain any extra water. See How to Cook Whole Grains
- Protein Boost: Each serving has about 16g of protein thanks to the lentils, pumpkin seeds, barley, and feta. For even more, add roasted chickpeas, chicken, or an extra sprinkle of seeds.
- Grain Swaps: Try farro, quinoa, wheat berries, or bulgur.
- Serving Idea: Arrange everything on a large platter instead of mixing in a bowl to show off the colours—orange squash, purple cabbage, red cherries, and green herbs look stunning together.
- Leftovers: Store leftovers in the fridge for up to 3 days. The flavours deepen as it sits, but the greens soften a little—still tasty for lunches or wraps.
Nutrition Facts (per serving)
Helpful Tips & FAQs
Can I use other vegetables besides butternut squash?
Absolutely. This grain bowl is flexible—try other squash, roasted carrots, beets, sweet potatoes, or parsnips. The hot honey dressing works beautifully with any roasted root veg.
What grains work best?
Barley adds a great chewiness, but farro, quinoa, bulgur, or wheat berries all work well. Choose whatever you have on hand.
PRO TIP: Whenever cooking whole grains, cook extra and freeze it. It’s handy to have on hand for recipes like this. For more on cooking and freezing whole grains Click Here.
How do I cut and peel butternut squash?
If the thought of wrestling a squash makes you hesitate, I’ve got you covered. Check out my full step-by-step blog post on How to Cut, Peel and Roast Butternut Squash. Of course, you could buy frozen cubed squash too!.
What if I don’t like it too spicy?
No problem—reduce the hot pepper flakes to ½ teaspoon or skip them altogether. You’ll still get a beautiful balance of sweet and tangy from the honey and vinegar.
Can I make this ahead?
Yes! You can roast the squash, cook the grains, and mix the dressing up to two days ahead. Store everything separately in the fridge and assemble just before serving. If packing for lunches, layer dressing at the bottom of a jar, add grains and lentils, then top with greens and roasted squash to keep things fresh.
Is this grain bowl a good source of protein?
Yes, it has about 16 g of protein per serving thanks to the lentils, barley, pumpkin seeds, and feta. If you want even more, you could add more lentils, roasted chickpeas, cooked chicken, or an extra sprinkle of pumpkin seeds on top.
Is this grain bowl a good source of fibre?
Yes! My friend, Mairlyn Smith- the Queen of Fibre, would be impressed! It’s a fibre-rich lunch by any standard at about 13 g per serving. It has a mix of both soluble and insoluble fibre, which helps with digestion and keeps you feeling full longer. Quick breakdown of what’s pulling the weight: lentils (~15.6 g per cup), barley (~6 g per cup), butternut squash (~6.6 g per cup; ~26 g for 4 cups), plus boosts from cabbage, leafy greens, dried cherries, and pumpkin seeds.
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Cook with the seasons, effortlessly! I’m Getty, a food educator and Professional Home Economist, helping you select, store, and serve seasonal ingredients in delicious, simple, everyday meals. Sign up for seasonal tips and recipes delivered straight to your inbox, and dive deeper with my books, guides, or YouTube content.